Saturday, 18 July 2015

(filling cooked in crockpot)

1 kg chuck steak, well trimmed and diced
3 lamb kidneys, trimmed and diced
5 rashers shortcut bacon, diced
1 large onion, diced
200 grams mushrooms, sliced
1 cup beef stock (using reserved liquid)
1 beef stock cube
2 tablespoons tomato paste
1 cup of port (or red wine)
2 bay leaves
2 teaspoons minced garlic

salt and pepper to taste
cornflour and water paste to thicken

puff pastry

brown the steak and kidney. drain, reserving liquid.

place meat in crockpot.

using reserved liquid, make up to the 1 cup, adding water if needed.  stir in stock cube and pour over meat.

add everything else except the salt, pepper and cornflour paste.

cook on high for 2 hours then on low for 5 hours.

turn back to high, add salt and pepper and thicken with the cornflour paste.

allow to cool before making pies.

cut pastry to fit pie dishes or electric pie maker. fill and cook.

NOTE:  I use an electric pie maker which makes small to medium pies. I used 6 sheets.

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